High protein lunch recipe for 2 people, takes only 10 mins; recipe has rapeseed oil, garlic cloves, yellow pepper, red chilli, spring onion, cumin, coriander, turmeric, tomato, coriander, chickpea, bouillon powder and egg.
Indian chickpeas with poached eggs
Course: High protein lunch
Servings
2
servings
Prep time
5 mins
Ingredients
- Cumin: 1 tsp cumin, plus a little extra to serve (optional)
- Coriander: 1 tsp coriander
- Turmeric: 1/2 tsp turmeric
- Red Chilli: 1/2 - 1 red chilli, deseeded and chopped
- Tomato: 3 tomatoes, cut into wedges
- Spring Onion: 1/2 bunch spring onions (about 5), tops and whites sliced but kept separate
- Egg: 4 large eggs
- Chickpea: 400g can chickpeas in water, drained but liquid reserved
- Garlic Cloves: 2 garlic cloves, chopped
- Rapeseed Oil: 1 tbsp rapeseed oil
- Yellow Pepper: 1 yellow pepper, deseeded and diced
- Bouillon Powder: 1/2 tsp reduced-salt bouillon powder (we used Marigold)
Directions
- Heat the oil in a non-stick saute pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
- Add the spices, tomatoes, most of the coriander and the chickpeas to the saute pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
- Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.
